- Cooking time
- 2 hrs
- Preparation time
- 30 mins
- 750ml (24fl oz) single cream
- 1 whole clove garlic, peeled
- 1 bay leaf
- 2kg (4lb) desiree potatoes, peeled
- Heat the oven to 150°C (gas mark 2). Grease a large, ovenproof dish, about 7cm (2¾in) deep.
- Place the cream, garlic and bay leaf in a large saucepan and season with freshly ground black pepper. Slowly bring to the boil, then simmer gently for 10 minutes. Remove the bay leaf and garlic.
- Slice the potatoes thinly and layer them in the greased dish. Sprinkle each layer with a little thyme and season with salt and freshly ground black pepper. Add the slices to the saucepan, stir well and return the mixture to the boil. The potatoes and cream tend to stick to the bottom of the pan so keep an eye on them.
- Cover with foil and cook for 1 hour. At this stage the gratin can be removed from the oven, cooled to room temperature, then chilled until ready to reheat.
- To finish the Dauphinoise potatoes, remove the foil, increase the temperature to 180°C (gas mark 4) and cook for a further 30 minutes or until the top is golden and bubbling and the potatoes are tender.
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Desiree potatoes work best for this recipe, but you could use other main crop potatoes.